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Odette

Singapore

French fine dining with a humble background

On the Pass

Julien Royer

Pastry Chef

Louisa Lim

Humble beginnings: Odette is a modern French restaurant founded by chef Julien Royer in 2015. Coming from a family of farmers, Royer cares deeply about produce, sourcing ingredients from artisanal producers in Asia and Europe and treating them carefully to highlight their purest flavour.

What’s the inspiration? Odette is Royer’s gastronomic love letter to his grandmother of the same name. She taught him to highlight ingredients and add that ‘je ne sais quoi’ to his dishes that blows diners’ minds and brings happiness to their hearts. Demonstrating love through food and devotion to people are the cornerstones of the Odette experience.

French DNA with Asian influence: The menu at Odette is based on French cuisine, but the Asian influence is also evident in many of the dishes. The five-to-seven-course tasting menus are created based on the best seasonal produce.

Sweet finish: The pastry team at Odette, led by Asia’s Best Pastry Chef 2023 Louisa Lim, cares about creating well-balanced dessert courses to satisfy diners’ sweet cravings without making them feel too heavy or overly full. Highlights include Lim’s famous poached peaches with lemon verbena accompanied by two different sorbets – peach and fromage blanc – with a raspberry sugar tuile and raspberry sauce.

Art in and from the kitchen: At first, stepping into Odette might feel like entering another exhibition at the National Gallery, where it’s located. Fittingly, the restaurant features a hanging installation made with raw ingredients from Royer’s kitchen– a permanent piece of art by Dawn Ng named Theory of Everything.

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